'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses - beautiful, thoughtful, flavorful, and meaningful.' - Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project

The Miller's Daughter is a cookbook at the forefront of America's heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table.

Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona's Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West.

In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day.

Organised by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma's collection of recipes covers breakfast, sweet, savoury and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad - and much more.

This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.

About the Author

Emma Zimmerman co-founded Hayden Flour Mills in Arizona, USA with her father Jeff Zimmerman in 2011. The family business is devoted to making the freshest and tastiest flours from some of the world's oldest varieties of wheat. Today, Hayden Flour Mills grows multiple different heritage and ancient grains. The grains are milled into heritage baking mixes, stoneground polenta, pasta flour, pizza flour and artisan bread flour. Hayden Flour Mills' products have a loyal following and are available in 500+ retail stores including Whole Foods Markets and Eataly. Their flours have also been featured in Martha Stewart Living, Eating Well, Saveur, Bon Appetit, and Marie Claire.

Emma was also named by Marie Claire as one of "Six Women Who Make Going Big in the Food World Look Like a Piece of Cake".

Reviews
'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses - beautiful, thoughtful, flavorful, and meaningful.' - Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project

'Emma makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains.' - Dan Barber, chef & author

'Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection.'
- Chris Bianco, James Beard Award-winning chef, Pizzeria Bianco

'This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. I want to try everything in this book!' - Michael James, baker & author



Book Information
ISBN 9781743797105
Author Emma Zimmerman
Format Hardback
Page Count 224
Imprint Hardie Grant Books
Publisher Hardie Grant Books
Weight(grams) 960g